16 oz. cream cheese
2/3 c. butter
4 cloves garlic
3 tbsp. dry vermouth
1 tsp. minced parsley
3/4 tsp. salt
1/2 tsp. sweet basil
1/4 tsp. tarragon
1/4 tsp. chives
1/4 tsp. thyme
1/4 tsp. sage
1/4 tsp. pepper

Cream first 4 ingredients. Blend in the herbs and spoon cheese into serving crock. (Freezes well.) Makes 2 1/2 cups.